1 cup whole wheat pastry flour or unbleached flour
1 cup oat flour
1/4 cup cocoa powder
2 tablespoons cocoa powder
1/2 cup light brown sugar
1 tablespoon baking powder
1 pound pear halves packed in juice -- undrained
2 whole egg whites
1 teaspoon vanilla extract
1/4 cup quick cooking oats
2 tablespoons quick cooking oats
1 tablespoon cocoa powder
1 tablespoon brown sugar
1 tablespoon honey
To make the topping, combine the oats, cocoa, and brown sugar, and stir to mix well. Add the honey and stir until the mixture is moist and crumbly. Set aside.
Combine the flours, cocoa, brown sugar, and baking powder, and stir to mix well. Place the pears and their juice in a blender, and pure until smooth. Add 1 1/2 cups of this mixture to the flour mixture. (Reserve the remaining pure for use in another recipe.) Add the egg whites and vanilla extract, and stir just until the dry ingredients are moistened.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle a rounded teaspoonful of the topping over each muffin, and press lightly into the batter. Bake at 350F for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.
Yield: "12 muffins"